Place 1 1/4 cups heavy cream in saucepan.

Sprinkle gelatin on top. Let set 5 minutes.

Add white chocolate. Cook over low heat, stirring constantly, until chocolate and gelatin are melted and mixture is smooth.

Transfer to a large bowl. Chill 10 minutes, stirring occasionally.

In small bowl, combine 1 cup cream and extract; beat until stiff peaks form. Set aside.

In another small bowl, combine egg whites and salt; beat until soft peaks form.

Add sugar and beat until stiff peaks form.

Fold whipped cream and egg whites in chocolate.

Chill several hours, then stir in chopped chocolate.

Purée strawberries in blender. Stir in sugar and Cointreau liqueur.

When ready to serve, pour strawberry purée over white chocolate mousse.